Inhibitory effect of polysaccharides from pumpkin on advanced glycation end-products formation and aldose reductase activity

• Published in: Food chemistry 2012-02, Vol.130 (4), p.821-825
• Main Authors: Wang, Xuan, Zhang, Liang-Shuan, Dong, Lu-Lu
• Format: Article
• Language: English
• Subjects: Aldose reductase; Antiglycation; Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Polysaccharide; Pumpkin
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.07.064

► The pumpkin polysaccharides were proved to have inhibitory effect on AGEs formation. ► The pumpkin polysaccharides were found to have inhibitory effect on aldose reductase. ► This is the first time polysaccharides were found to inhibit aldose reductase. Inhibitors of advanced glycation end-products formation and aldose reductase have been considered to be potential treatment of diabetic complications. This study investigated the abilities of polysaccharides extracted from pumpkin (PPs) to inhibit the formation of advanced glycation end-products and aldose reductase. The results showed that the inhibitory effects of PPs on the formation of advanced glycation end-products were higher than 50%, at 200μg/ml, stronger than the positive control aminoguanidine, and the inhibitory effects of PPs on aldose reductase were higher than 58%, at 500μg/ml, but not as potent as the positive control epalrestat. The result of this work suggests that pumpkin polysaccharides displayed therapeutic potential in the prevention and treatment of diabetic complications.